Should I add pesto to hot pasta?

Toss them in at the last minute so that the hot pasta can wilt them , and then serve right away, while they still have a little crunch and vibrant color. Taste and adjust. Pestos vary in brightness, saltiness, and overall intensity of flavor, so make sure you taste and adjust your final dish before serving.

What can I eat with pesto instead of pasta?

Spread on Toast or Sandwiches:Use pesto as a spread on toasted bread or sandwiches. It adds a burst of flavor to your morning toast, or you can create a delicious pesto and mozzarella grilled cheese sandwich. Pizza Topping:Instead of traditional tomato sauce, spread basil pesto on your pizza crust as a base.

How much pesto should you add to pasta?

As a very rough guide, your pesto should weigh about 2/3 the weight of the dried pasta you are cooking . So, for a standard, single serving of 75g of dried pasta, we think that 50g of pesto is about right.

Can you eat pesto straight from the jar?

Yes, pesto can be used straight from the jar and doesn't require cooking or heating. In fact, we actively discourage applying too much heat to pesto, as this will destroy many of the fresh flavours that producers work so hard to retain.

What do Italians eat with pesto pasta?

Italian Tradition Pesto is the perfect sauce to enjoy with a dish of trofie (the traditional Ligurian short pasta), lasagna, potato gnocchi or as a topping for a bowl of minestrone . It can be mixed into tomato sauce to enhance the flavor of pasta dishes or used with fish fillets to make them more appetizing.

Is pesto pasta healthier than tomato pasta?

The Bottom Line. Pesto is higher in calories than some sauces but it's also made with super-healthy ingredients, like basil, olive oil and nuts. I find it's a great way to add more flavor to pasta dishes and even vegetables and proteins.

What meat goes with pesto pasta?

Grilled chicken: Top your spaghetti with pesto sauce and sliced grilled chicken for a protein-packed meal. Roasted vegetables: Toss some roasted vegetables like cherry tomatoes, zucchini, and bell peppers with your pesto and spaghetti for a delicious and healthy meal. Shrimp: Pesto and shrimp are a classic combination. More items... Mar 2, 2017

Do you add pesto to hot or cold pasta?

It is better to mix your pesto to fresh boiled pasta, not for taste-reasons but for a rather practical issue: unseasoned pasta gets sticky when it cools down and you won't be able to mix it properly. If you please to have your pasta with pesto cold, season it warm and let it then cool down. More items... Aug 3, 2023

Does pesto pasta have to be cold?

Pesto pasta is delicious and served at room temperature , and you can add cherry tomatoes, asparagus, arugula, olives, and pine nuts to make it even more delicious. Here's our recipe for a tasty pesto pasta salad.

Does pesto go bad in heat?

Pesto should always be refrigerated to slow down the growth of bacteria and prevent spoilage . The cool temperature of the refrigerator helps to preserve the vibrant green color and the aromatic flavors of the basil leaves.

Can you put pesto in a hot pan?

Never toss pesto pasta on a hot stove , heat will make basil black! Some people like a squeeze of lemon juice to finish. Leftovers - store in fridge in super airtight container.

Rich Spiced Tomato & Aubergine Pasta with Pesto

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I love this recipe, a rich spiced tomato sauce, cubes of aubergine, comforting pasta and pesto which lifts the dish and adds tons of flavour. It’s incredibly tasty and utterly more-ish.

Jump to Recipe

I used lasagne sheets as I love having large strips of pasta gooey with the delicious sauce and chunky veg and pesto, but feel free to use any pasta of your preference.

I topped with dill which may sound unusual but I think the flavour really works.

Swaps/tips
Don’t like aubergine – use peppers or courgette.
You can use any pasta you fancy.
Add plant based cheese if you wish
Great with added pulses like butterbeans.
Use the sauce for bolognese or beans

I hope you enjoy, love Niki xx

Ingredients

2 onions sliced
1 tbsp olive oil
4 cloves garlic sliced
1 small aubergine sliced into small cubes
1 tbsp smoked paprika
2 tbsp tomato purée
1 tbsp tomato ketchup
1 tbsp rose Harissa paste or 1 tsp Harissa paste
400 g cherry tomatoes sliced
400 g can tomatoes
1/2 jar sun dried tomatoes drained and sliced
1 tsp sea salt
Pinch chilli flakes
2 tbsp plant based milk
6 Lasagne sheets – dried not egg

For the pesto

30 g basil
50 g pine nuts
3 tbsp extra virgin olive
Juice 1/2 lemon
Pinch sea salt
3 tbsp nutritional yeast
50 g water

For the toppings

Fresh dill
A drizzle of olive oil
Chilli flakes

Instructions

In a large pan, add the olive oil and onion and then fry the onion on medium for 8-10 minutes until soft.
Add the garlic and stir to combine.
Now add the aubergine and fry for 2-3 minutes to soften a little.
Add the smoked paprika, harissa, ketchup and tomato purée and stir to combine, simmer for a minute then add cherry tomatoes, sun dried and tin tomatoes. Simmer for 15 minutes.
Season with salt, pepper and chilli flakes and stir in the plant based milk

To cook the lasagne sheets

In a large flat frying pan, add 3 lasagne sheets to boiling salted water.
Boil for 12 minutes or until soft and just cooked in the middle.
Refresh in cold water, set aside.

To make the pesto

Add all the ingredients to a food processor and blitz to combine.

To serve

Fold the lasagne sheets into the sauce.
Top with fresh dill, extra virgin olive oil and chilli flakes.

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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.

More Recipes with Tomatoes, Aubergines or Pesto

Discuss this Recipe with Niki

10 Responses

Absolutely delicious! I can’t wait to make this when we have guests to show just how good vegan food can be! I didn’t have pine nuts so I made the pesto with cashews instead, really good!
Reply
1. Thanks Louise! So happy to hear that! Love, Niki xxx
  Reply
Hi Niki
I’ve just started following you and loved your recipe. I used fusilli instead of lasagne sheets. Worked a treat. Thank you
Sue K
Reply
1. Hi Sue
  Great idea!
  Love, Niki xxx
  Reply
Followed the recipe exactly and it was AMAZING! Perfect Saturday lunch. Thank you, Nikki! Love your cookbook and your blog
Reply
1. Hi Ruth
  So happy you liked! And thank you
  Much love, Niki xx
  Reply
I made this last night and it was absolutely delicious! Im gluten free so used quinoa- rice fusilli pasta. Decided to roast the eggplant/ aubergine with a little smoked paprika and added four large portabello mushrooms after the garlic. The spices were spot on and family loved it! Thanks Nicki. I’m going order your new cookbook- love your work. ❤️
Reply
1. Hi Tracey
  So happy to hear!Thats amazing
  Love
  Niki xx
  Reply
This just popped up and I had the ingredients to hand for the pasta dish (not the pesto unfortunately) so made it and it was oh so rich and dreamy!
Reply
1. Hi Ellen
  Happy you liked – even without the pesto!
  Love
  Niki xxx
  Reply

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Rich Spiced Tomato & Aubergine Pasta with Pesto | Rebel Recipes (2024)